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Overview
Ribeye has enough marbling to stay juicy while the center cooks evenly. Choose 131°F for a rosy steak or 136°F for a firmer bite, then use a very hot pan or grill to brown the outside.
Time and temperature
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| Texture | Bath setting | More than | Up to | Cook time |
|---|---|---|---|---|
| Medium-Rare | 131°F | — | 3/8 inch | 3 hours 45 minutes |
| Medium-Rare | 131°F | 3/8 inch | 1 1/8 inches | 4 hours 30 minutes |
| Medium-Rare | 131°F | 1 1/8 inches | 1 1/2 inches | 5 hours |
| Medium-Rare | 131°F | 1 1/2 inches | 2 1/8 inches | 6 hours 15 minutes |
| Medium-Rare | 131°F | 2 1/8 inches | 2 3/4 inches | 7 hours 45 minutes |
| Medium | 136°F | — | 3/8 inch | 2 hours 15 minutes |
| Medium | 136°F | 3/8 inch | 1 1/8 inches | 3 hours |
| Medium | 136°F | 1 1/8 inches | 1 1/2 inches | 3 hours 30 minutes |
| Medium | 136°F | 1 1/2 inches | 2 1/8 inches | 4 hours 45 minutes |
| Medium | 136°F | 2 1/8 inches | 2 3/4 inches | 6 hours 15 minutes |
Measure the food at its thickest point after trimming, then choose the line that fits. Start timing when the bag goes into the fully heated water bath. Read the Cook safely section before serving.
Choose your texture
- 131°FMedium-Rare
- A rosy center, tender chew, and enough rendered fat for a rich bite.
Best for
- Untied individual ribeye
- Untied individual strip steak
- One selected whole sirloin, flank, or tenderloin piece
Notes
- Serve right away after prompt browning; this option does not cover whole roasts, mixed cuts, chilling, storage, reheating, or holding.
Tips
- Pat the cooked surface completely dry before prompt browning.
- 136°FMedium
- A warmer pink center with a firmer, meatier bite.
Best for
- Untied individual ribeye
- Untied individual strip steak
- Diners who prefer a firmer steakhouse bite
Notes
- Reverse sear on a grill to pick up smoke before slicing.
Tips
- Pat steaks completely dry, then sear right away without a post-bath chill or hold.
- Use a two-stage sear only as prompt browning: start in cast iron, then finish briefly over charcoal.
- Slice across the grain a bit thicker than medium-rare to show off the warm pink interior.
Get it ready
- Trim and shape each steak without folding or tying it.
- Measure each piece at its thickest point and use the matching line in the chart.
- Season with salt, spices, or dry herbs; save wet marinades and sauces for the finish.
- Seal each steak in its own food-safe bag, or arrange several in one flat layer without overlap.
- Put the bag into the fully heated water bath and start the timer.
Finish and serve
- Take the ribeye out of the bag and pat the surface and fat cap very dry.
- Sear it quickly in a smoking-hot pan or over a hot grill.
- Rest it briefly, then slice and serve.
Useful tips
- Measure after final cutting and shaping. For pieces up to 1 1/8 inches thick, the flat-piece rows use thickness; above 1 1/8 inches, thickness, width, and length must all fit the listed size limit.
- If any named-row condition is missing, verify 145°F in the thickest part with a food thermometer and rest at least 3 minutes before slicing or serving.
Questions
QMedium-Rare: How do I keep the exterior dry enough for a crust?
QMedium-Rare: What’s the best way to rest sous vide steaks?
QMedium: Will medium sous vide steaks taste dry?
QMedium: What finishing sauces pair well?
Cook safely
These times are for thawed beef that starts refrigerator-cold and is shaped like a typical single serving. Measure it at the thickest point, keep the water at the listed temperature for the full time, and serve right away.
If the meat is mechanically tenderized, injected, rolled, stuffed, frozen, or unusually shaped, follow the package directions or cook the thickest part to 145°F and rest it for at least 3 minutes.
A quick sear adds crust, but it does not replace the cooking time.
Cook with this guide
Recipes using this guide
Each recipe inherits a reviewed bath setting and cook time from the Ribeye & Strip Steaks guide.
